Aahh, Mmmph, that Rosa makes my eyes water with joy—I think that's the best pie you've posted yet... It's delicate, earthy, easily composed and splashed with married colors like an Andrew Wyeth painting—stunning! That pie makes such a strong statement about LBE's like very few have in term of lapping at the heels of WFO's.

I just made pies last night, and now I'm starving for that damn Rosa....

I generally use what's on sale in Wednesday's grocery circular. However...I enjoy reading recipes and rethinking them in terms of pizza.

I took a class with Peter Reinhart and he really twisted my mind about how to think about food and recipes. His class was really was a game changer for me. He said that when cooking, to use the "flavor rules". Rule number one is, "Flavor rules!". Try not to be stuck up, or get caught up in a static way of thinking about food...rather think how it could be different. Not necessarily better, but different. Most importantly is that it doesn't have to be different, sometimes it is at its best the moment you taste it.

The asparagus pies came from a risotto dish I once had.The mushrooms are based on a duxelles (Google it), I just leave them sliced.The Jalapeno/soppressata/honey combo, I kinda stole from TXCraig1. It's a dyn-o-mite pie.The Cacio e Pepe came from America's Test Kitchen on PBS. It's a pasta dish that I re-imagined as a pizza.The Spanish Pies are just cuz I love Spanish food.

I never thought of it that way. I always think of pizzas in terms of the classics and then putting my spin on them. I think ( at least for me right now) that is limiting. But if you think in terms of dishes that can be translated into pizzas that opens another huge door.